Ingredients

The following ingredients have 18 Servings
  • 1 pound lean ground chicken
  • 1 teaspoon dried oregano
  • 1 cup whole-grain panko
  • 1 egg (beaten)
  • 1/3 cup milk
  • 2 garlic cloves (minced)
  • 1/3 cup red onions (finely chopped)
  • 1/3 cup parsley leaves (finely chopped)
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup Greek yogurt (low-fat, plain)
  • 1/3 cup dill (finely chopped)
  • 1 lemon (zest and juice)
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 cucumber (cut into thick slices, quartered)
  • 1/2 cup feta cheese crumbles
  • 1/2 cup parsley (or dill, chopped for garnish)

Instruction

  • Combine all ingredients for meatballs, with the exception of olive oil, in a bowl and mix, using hands is best. Form into 18 small one-inch meatballs.
  • Add oil to a large skillet over medium heat, add meatballs and cook through and brown on both sides. Meatballs may need to be made in two batches, depending on skillet size.
  • Meanwhile, mix together all ingredients for sauce. Add meatballs to a platter with crumbled feta and cucumber pieces to serve. Sprinkle with fresh parsley or dill. Serve sauce on the side or spoon over meatballs.